Line a large plate greaseproof paper and set aside. In a large mixing bowl, add the rolled oats, cinnamon, and sea salt and set aside.
In a microwave safe bowl or stovetop, melt the almond butter with the brown rice syrup until combined. Pour the liquid mixture into the dry and mix well until fully incorporated. Add your trail mix of choice and mix until fully incorporated.
Using your hands, form into small, golf ball sized balls and place on the lined plate. Press each ball into a cookie shape and refrigerate until fim.
Notes
TO STORE. Stored in an airtight container, the cookies will last around 4 days at room temperature and up to a week in the fridge. TO FREEZE. The cookies will last for up to 3 months in the freeze. For the best results, wrap each cookie with food wrap and freeze them in an airtight container or bag.